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Arugula Salad

Delicious baby arugula salad with fresh lemon dressing


Ingredients

For the Salad
• 2 cups fresh baby arugula,
   (about 2 ounces) rinsed and dried
• Parmigiano-Reggiano, shaved
   or top with fresh burrata cheese
• 1/4 cup cherry tomatoes,
   halved (optional)
• 1/4 cup red onion,
   thinly sliced (optional)
• 1 slice bacon, chopped (optional)
• Lemon zest (optional)

For the Dressing
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 clove of garlic, minced
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground pepper

The key to success for any good recipe is to always use the freshest ingredients.

Preparation

1. Prepare the Arugula Dressing
In a small bowl, whisk the olive oil, lemon juice, garlic, salt, and pepper until the dressing is well mixed, then set aside in the refrigerator to chill.

• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 clove of garlic, minced
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground pepper

2. Prepare the Salad
In a larger bowl, add the arugula with the optional cherry tomatoes and red onion. Pour on the dressing and toss well. Plate individually, then top with shaved Parmigiano-Reggiano or fresh burrata cheese, optional chopped bacon and zest, then garnish with a lemon wedge on the side.

• 2 cups fresh baby arugula, (about 2 ounces) rinsed and dried
• Parmigiano-Reggiano, shaved, or top with fresh burrata cheese
• 1/4 cup cherry tomatoes, halved (optional)
• 1/4 cup red onion, thinly sliced (optional)
• 1 slice bacon, chopped (optional)
• Lemon zest (optional)

Buon Appetito!

Lemon Pepper Pasta with Arugula Salad